Going Coastal Recipe: Texas Smokehouse Soup

According to legend, Brunswick Stew was first created in Brunswick Bounty, Virginia in the 1820’s. The original recipe varies vastly from the contemporary. That first stew was made with squirrel, stale bread and butter while today’s stew is made using potatoes, chicken and corn. It is the perfect day-after recipe for that weekend cookout as it’s prime ingredients are usually leftovers. This is why it is a staple at BBQ joints from Charlotte to Tulsa.

When I ran the kitchen at Mars Hill Cafe I did a variation on a theme with Brunswick Stew that replaced the chicken with brisket, smoked sausage and smoked turkey meat or pulled pork, replaced the potatoes with kidney beans and replaced the corn with Cajun trinity (onions, celery and bell pepper). Too add to the BBQiness of the soup I use BBQ sauce in the broth. Since BBQ along the Third Coast tends towards walking meat as to flying meat this recipe is better matched to our lifestyle. The beauty of this soup is that you can use any smoked/grilled meat – chicken, turkey, brisket, beef ribs, steak, ham, pork ribs, chops, pulled pork and even leftover burgers. You’ll find the recipe is a perfect use of Fourth of July leftovers. Happy July 4th!

In a large soup pot render the sausage over medium heat until browned. Add the trinity (onions, celery & bell pepper) and sauté for roughly five minutes or just until soft. Then add remaining meats and cook for another 5 minutes. Pour in half of the beef broth, the diced tomatoes, the beans, smoked paprika, garlic powder, chipotle chili powder then simmer for 15 minutes. Stir in half the tomato paste, the BBQ sauce, liquid smoke (if using), Worcestershire sauce and salt & pepper to taste. Simmer for another 10 minutes. Taste! If the soup is too thick add some of the remaining beef broth. If the soup is too thin add more tomato paste. Serve with Texas toast.

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.